Upside down Pineapple cake
1⁄2 cup butter (1 stick divided)
1 cup brown sugar
1 (20 ounce) pineapple slices (save juice)
1 cup sugar
1⁄4 cup milk
1⁄4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
1 teaspoon vanilla
1 1⁄2 cups flour
2 teaspoons baking powder
1⁄4 teaspoon salt
5 Spiced Honey Drizzle
Use a 9 or 10 inch cast iron skillet or pan. Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom. Take pan off of the heat, arrange pineapple slices on top of brown sugar. In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
Sift flour, baking powder and salt and mix with the egg mixture until well blended. Pour batter into the skillet/pan. Bake at 350 degrees for 35 minutes.
Let cool for 10 minutes and then put plate over skillet/pan and flip over.
On top drizzle five spice infused honey
(Courtesy: Arriba Mexican Grill & Tequileria)